Egg custard cake

    You may have read the title to this particular bake and wondered what this is! It's real name is 'magic cake' but adapting it slightly I found it was more of a large egg custard... Don't be put off though, the creamy light texture really does make up for leaving it for 3 hours to set!


    Cheshire, England, UK
    4 people made this


    • 4 eggs separated- room temperature
    • 1 tbsp water
    • 150g caster sugar
    • 125g unsalted butter- melted
    • 115g plain flour
    • 500ml milk- full fat or semi-skimmed- lukewarm
    • 4 tsp vanilla extract


    1. Whisk the egg whites until stiff and place in a bowl to the side- you'll need them later.
    2. In your other bowl beat the egg yolks, sugar water, and vanilla until the mixture is light. Add the melted butter and continue beating. Then add the flour and milk and mix until well incorporated.
    3. Add the lukewarm milk (if not the butter will harden) and beat well.
    4. Gently fold in the egg whites with a spatula
    5. Place in a 8x8 baking dish in an oven preheated at 160'C for around 60 mins depending on your oven. The top should be a golden brown.
    6. Cool in the pan for at least 3 hours and serve sprinkled in icing sugar.

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